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dc.contributor.authorDudgeon, Lola T.
dc.date.accessioned2014-02-05T01:20:13Z
dc.date.available2014-02-05T01:20:13Z
dc.date.issued1943-05-01
dc.identifier.urihttp://hdl.handle.net/10150/312214
dc.descriptionThis item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.en_US
dc.language.isoen_USen
dc.publisherCollege of Agriculture, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Extension Circular 118en_US
dc.sourceCALS Publications Archive. The University of Arizona.en_US
dc.subjectFood -- Preservation.en_US
dc.subjectCanning and preserving.en_US
dc.subject4-H clubs -- Arizona.en_US
dc.titlePreserving Food The 4-H Wayen_US
dc.typetexten_US
dc.typeBooken_US
dc.identifier.oclc20835097
dc.description.notehistorical publicationen_US
refterms.dateFOA2018-06-14T11:40:39Z


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